Warm soup and cheese in saucepan over low heat until cheese melts. Soften gelatin in cold water; add to soup and stir over heat until gelatin dissolves. Put cheese mixture and remaining ingredients into blender and blend until smooth. Pour into lightly oiled 1 quart mold, refrigerate overnight. Un-mold, garnish and serve as a spread for crisp crackers or toast. May be prepared 2 or 3 days in advance, covered and refrigerated.
Cajun Country -- New Iberia, Louisiana